Calabacitas Casserole With Polenta and Cheese

Name: Calabacitas Casserole With Polenta and Cheese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 3 tablespoons extra virgin olive oil; 2 cups frozen corn kernels, defrosted; 4 garlic cloves, smashed; 2 jalapenos, seeded and chopped; 2 medium zucchini, diced; 1 medium yellow squash, diced; 1 yellow onion, chopped; 1 (14 ounce) can stewed tomatoes, drained; 2 teaspoons chili powder; salt and pepper; 1 (16 ounce) package prepared polenta; 2 cups monterey jack cheese, shredded; 3 scallions, chopped; 2 tablespoons cilantro leaves, chopped

Submitted by Stacee R.

"Courtesy of Rachael Ray."

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Ready In:: 35mins
Ingredients:: 14
Serves:: 6

ingredients

3 tablespoons extra virgin olive oil
2 cups frozen corn kernels, defrosted
4 garlic cloves, smashed
2 jalapenos, seeded and chopped
2 medium zucchini, diced
1 medium yellow squash, diced
1 yellow onion, chopped
1 (14 ounce) can stewed tomatoes, drained
2 teaspoons chili powder
salt and pepper
1 (16 ounce) package prepared polenta
2 cups monterey jack cheese, shredded
3 scallions, chopped
2 tablespoons cilantro leaves, chopped

directions

Preheat oven to 500 degrees.
Grease a 9 x 13 baking dish with 1 T olive oil.
Heat a large skillet over medium-high heat.
Add remaining 2 T olive oil, corn, garlic and jalapenos. Saute 3 minutes.
Add zucchini, yellow squash and onions, season with salt, pepper and chili powder. Cook 7-8 minutes.
Add stewed tomatoes and heat through.
Transfer skillet contents to baking dish.
Cut tube of polenta in 1/2-inch slices. Top vegetables with polenta and cheese.
Place in oven to melt cheese and warm polenta, 8-10 minutes.
Garnish with scallions and cilantro.
NOTE: Feel free to add a can of drained black beans or shredded chicken for protein.

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Reviews

Yummo! This was fantastic! I left out the oil and just used cooking spray on both pans. I also used 2 serrano peppers, with the seeds, because we don't usually find jalapenos hot enough. As suggested, I added a can of black beans with the tomatoes and that seemed to work properly. I think next time I would use a can of diced tomatoes so that the tomato chunks will be more evenly dispersed throughout the dish. DBF dug in before I could top it with scallions, so those were left out, along with the cilantro, which I despise. All in all, a fabulous vegetarian meal that I will definitely be making again!

ksduffster